Article

Aluminium contents in baked meats wrapped in aluminium foil.

Department of Food Engineering, Ondokuz Mayis University, 55139 Kurupelit, Samsun, Turkey.
Meat Science (Impact Factor: 2.23). 12/2006; 74(4):644-7. DOI: 10.1016/j.meatsci.2006.03.031
Source: PubMed

ABSTRACT In this investigation, the effect of cooking treatments (60min at 150°C, 40min at 200°C, and 20min at 250°C) on aluminium contents of meats (beef, water buffalo, mutton, chicken and turkey) baked in aluminium foil were evaluated. Cooking increased the aluminium concentration of both the white and red meats. The increase was 89-378% in red meats and 76-215% in poultry. The least increase (76-115%) was observed in the samples baked for 60min at 150°C, while the highest increase (153-378%) was in samples baked for 20min at 250°C. It was determined that the fat content of meat in addition to the cooking process affected the migration of aluminium (r(2)=0.83; P<0.01). It was also found that raw chicken and turkey breast meat contained higher amounts of aluminium than the raw chicken and turkey leg meat, respectively. Regarding the suggested provisional tolerable daily intake of 1mg Al/kg body weight per day of the FAO/WHO Expert Committee on Food Additives, there are no evident risks to the health of the consumer from using aluminium foil to cook meats. However, eating meals prepared in aluminium foil may carry a risk to the health by adding to other aluminium sources.

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Available from: Sadettin Turhan, Jul 28, 2015
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    • "The present data are in agreement with a previous study for Turhan [12]. As an example, Turhan got 38.27 ± 2.73 mg Al/ kg dry meat at 200˚C after 40 minutes [12]. In the present study at 180˚C and after 45 minutes of baking, I got 40.29 ± mg Al/kg raw meat. "
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    ABSTRACT: How to cite this paper: Al Juhaiman, L.A. (2015) Estimating Aluminum Leaching into Meat Baked with Aluminum Foil Using Gravimetric and UV-Vis Spectrophotometric Method. Food and Nutrition Sciences, 6, 538-545. http://dx. Abstract Baking meat by wrapping them in Aluminum (Al) foil is common in many countries. The excessive use of Al foil in baking and the disagreement about using Al foils were the motivation to do this study especially after the 2007 WHO/FDA Report. In this investigation, a gravimetric and a UV-Vis spectrophotometric method are used to estimate Aluminum (Al) leaching into meat baked by wrapping in Al foil. Three kinds of meat were used fish, cow stakes and chicken. The importance of Al exposure area was neglected by many studies. Five factors affecting Al leaching into meat are studied (baking temperature, baking time, additives, Al exposure area and weight of meat). The effect of cooking times (20, 40, 60 minutes) at 180˚C and cooking temperatures (160˚C, 180˚C, 200˚C) at 60 minutes on the amount of Al leaching were evaluated. It was found that Al leaching into meat increased with increasing temperature, baking time, additives and Al exposure area. Moreover, Al exposure area was more effective than the weight of the meat. The Al leaching was highest in fish and lowest in chicken. Comparing the present results with the Provisional Tolerance Weekly Intake of Al approved by WHO/FDA, it shows that Al leaching into meat baked by wrapping in Al foil may add considerable doses into the diet. Continuous monitoring of Al foil used for baking meat is recommended.
    Food and Nutrition Sciences 05/2015; 6(05):538-545. DOI:10.4236/fns.2015.65056
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    • "This explained that temperature will influence the aluminium content in aqueous solutions. Sadettin (2006) found that instead of low pH value, other factors that have close related to aluminium leachability in foods include temperature and duration of cooking, shape and composition of foods and also types of aluminium-based cooking equipment used. Fig. 2: Aluminium leachability (ppm) in tamarind solution (Tamarindus indica) before and after been heated. "
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    ABSTRACT: Tamarindus indica (tamarind), Garcinia atroviridis, and Curcuma longa (turmeric) are widely used in food preparation. This study was conducted to determine the aluminium leachability in acidic food flavors Tamarindus indica and Garcinia atroviridis and tumeric powder. The results showed that aluminium contents were increased accordingly to the dosage of these acidic food flavors. The results showed that aluminium leaching was higher in solutions without Curcuma longa compare to the present of Curcuma longa. The effect of the presence of Curcuma longa powder in Tamarindus indica and Garcinia atroviridis solutions were indicated by the decreasing of aluminium solubility at 67.5% and 64.7% respectively.
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    ABSTRACT: For many years aluminium was not considered harmful to human health because of its relatively low bioavailability. In 1965, however, animal experiments suggested a possible connection between aluminium and Alzheimer's disease. Oral intake of foodstuffs would appear to be the most important source of aluminium. Consequently, the joint FAO/WHO Expert Committee on Food Additives reduced the provisional tolerable weekly intake value for aluminium from 7 mg kg-1 body weight/week to 1 mg kg-1 body weight/week. Analysis of aluminium content of a number of foods and food products was therefore undertaken in order to evaluate the nutritional intake of aluminium. A total of 1,431 samples were analysed within the scope of this study. The data obtained allow a preliminary but current depiction of the aluminium content of selected non-animal foods, food products and beverages.
    01/2011; 23(1). DOI:10.1186/2190-4715-23-37
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